Author: This creamy lemon asparagus pasta is the perfect quick spring dinner. Tender asparagus and pasta are tossed in a silky, garlicky lemon cream sauce that's bright, cozy, and just a little fancy, but comes together in just 15 minutes. It's fresh, satisfying, and perfect for busy weeknights or an easy date night at home.
Add these vegan olive garden breadsticks to round out the meal!
Asparagus is one of the highlights of spring. While you can buy it year-round, nothing beats locally grown asparagus this time of year, so I try to use it as much as possible. This lemon asparagus pasta is fresh and bright from the lemon, creamy and comforting from the sauce, and finished with that perfect seasonal pop. It's an easy way to get dinner on the table fast and still feel like you made something special.
Why This Creamy Lemon Asparagus Pasta Will Be Your Go-To Spring Dish
- Ready in 15 minutes: Pasta and asparagus both cook quickly, getting dinner on the table fast.
- Creamy but not heavy: The sauce base is made with plant-based milk (not cashews) to keep it a little lighter while still creamy, and the lemon keeps the sauce bright and balanced.
- Simple ingredients: No hard-to-find vegan substitutes, no soaking cashews to make a cream sauce. We're keeping it easy with this recipe!
Ingredients for Creamy Lemon Asparagus Pasta
- Pasta: Use your favorite pasta shape! Spaghetti, linguine, penne, or fusilli all work.
- Asparagus: Hold an asparagus stem at the base with one hand, then use your other hand to hold it somewhere in the middle. Bend the spear until it breaks and discard the tough end.
- Olive oil: For sautéing.
- Garlic: Mince this with a knife or push it through a garlic press.
- All-purpose flour: To create a roux to thicken the sauce.
- Plant-based milk: Soy or oat milk work best for a creamy base.
- Dijon mustard: Adds depth and a slight tang.
- Nutritional yeast: Brings a cheesy, umami flavor without dairy.
- Salt and pepper: I like to use freshly ground black pepper, which is more aromatic.
- Lemon: You'll need both the juice and the zest.
- Optional garnishes: Fresh herbs like parsley or basil, vegan parmesan, chili flakes, or extra lemon zest.
How to Make Creamy Lemon Asparagus Pasta
- Cook the Pasta and Asparagus: Bring a large pot of salted water to a boil. Cook the pasta according to package directions. In the last 3 minutes, add the asparagus. Before draining, reserve about ½ cup of the pasta water.
- Sauté the Garlic: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and cook for about 30 seconds until fragrant. Sprinkle in the flour and whisk continuously for 30 to 60 seconds.
- Create the Sauce: Slowly pour in the plant-based milk while whisking. Let it simmer for 2 to 3 minutes until it thickens slightly.
- Season: Whisk in the Dijon mustard, nutritional yeast, salt, and pepper.
- Add the Lemon: Remove the sauce from heat, then stir in the lemon zest and lemon juice.
- Combine Everything: Add the drained pasta and asparagus to the skillet. Toss well to coat. Add a splash of reserved pasta water as needed to loosen the sauce.
Tips and Variations
- Don't forget to save the pasta water: That starchy water is essential for creating a silky, restaurant-style sauce.
- Don't overcook the asparagus: Add it in the last few minutes so it stays tender-crisp and bright green.
- Add the lemon off heat: Stir in the lemon zest and juice after removing the sauce from heat to keep the flavor bright and prevent the sauce from curdling.
- Make it oil-free: Use vegetable broth or water to sauté the garlic instead of oil.
- Make it gluten-free: Swap in gluten-free all-purpose flour and gluten-free pasta.
- Add protein: Toss in chickpeas, white beans, crispy air fryer tofu, or seitan chicken.
Serving Suggestions
Make your meal extra filling by pairing this asparagus pasta with:
Storage and Reheating
- Refrigerator: Store leftover asparagus pasta in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop in a skillet or in the microwave. Add a splash of plant-based milk or water to loosen the sauce if needed.
If you try this lemon asparagus pasta recipe, let us know by leaving a comment and rating it. I'd love to see what you made. Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Creamy Lemon Asparagus Pasta (15 Minutes!)
This Creamy Lemon Asparagus Pasta is the ultimate quick spring dinner. Tender asparagus and pasta get tossed in a silky, garlicky lemon cream sauce that's bright, cozy, and just a little fancy, but it comes together in 15 minutes with simple pantry ingredients. It's naturally dairy-free and vegan, and perfect for weeknights or easy date nights.
Servings: - 6
PRINT
PIN
COMMENT
Ingredients
- 14 oz pasta of choice, (spaghetti, linguine, penne, or fusilli)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced or pressed
- 2 tablespoons all-purpose flour
- 1 ½ cups unsweetened plant-based milk, (such as soy or oat)
- 2 teaspoons Dijon mustard
- 2 tablespoons nutritional yeast
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 1 lemon, zested
- 1 ½ tablespoons lemon juice
- Optional garnishes: chopped parsley or basil, vegan parmesan, extra lemon zest, chili flakes, cracked black pepper
Instructions
- Cook the pasta + asparagus: Bring a large pot of water to a boil. Cook the pasta according to package directions. In the last 3 minutes of cooking, add the asparagus to the pot. Reserve ½ cup of pasta water, then drain.
- Sauté the garlic: While the pasta cooks, heat the olive oil in a large skillet or saucepan over medium heat. Add the garlic and cook for 30 seconds, just until fragrant.
- Make a roux: Sprinkle in the flour and whisk constantly for 30-60 seconds.
- Make it creamy: Slowly whisk in the plant-based milk. Keep whisking until smooth, then simmer for 2-3 minutes, until the sauce thickens slightly.
- Season the sauce: Whisk in the Dijon mustard, nutritional yeast, salt, and pepper.
- Add the lemon last: Remove from heat, then stir in the lemon zest and lemon juice.
- Toss it all together: Add the drained pasta and asparagus to the skillet with the sauce and toss well. Add a splash of reserved pasta water as needed until the sauce is silky and coats everything beautifully. Serve hot.
Notes
Oil-free option: Sauté the garlic in 2 to 3 tablespoons vegetable broth or water instead of oil. The sauce will still thicken, but it will be a little less rich.
Gluten-free option: Use gluten-free pasta and a gluten-free all-purpose flour blend.
Storage + reheating: This pasta is best fresh, but leftovers keep well. Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of plant milk or water to loosen the sauce.
Nutrition
Serving: 1 serving (recipe makes 6 servings) | Calories: 351kcal | Carbohydrates: 58g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 248mg | Potassium: 449mg | Fiber: 5g | Sugar: 5g | Vitamin A: 801IU | Vitamin C: 11mg | Calcium: 120mg | Iron: 3mg
LC says
This recipe comes together very quickly and uses inexpensive, commonly available ingredients, which makes it perfect for a weeknight meal.
I did make a few adjustments: I wanted to increase the amount of vegetables in this meal, so I added extra asparagus and reduced the amount of pasta to about 10 oz. Once the asparagus and noodles were combined with the sauce, I stirred in a handful of fresh spinach to further increase the amount of vegetables and a pinch of red pepper flakes for a bit of heat.
The sauce was light and had a slight lemon flavor that was noticeable but not overpowering. I finished the dish with a sprinkle of pine nuts I had on hand and served it with a basic garden salad.
The final result feels elegant and restaurant-worthy—like I toiled away in the kitchen for hours. My brother, a deeply committed carnivore, loved it. We'll convert him yet.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds amazing, LC! 😊 Love the extra veggies and pine nuts. And I'm with you, we'll convert your brother yet 😄
Elizabeth Berry says
I made this just last night and think that in the future I will definately cook the asparagus with the garlic in the pan for the sauce. I love the crunchy way I flash cook the asparagus when eating it alone. It was difficult to time my pasta and put the asparagun in the pasta water, 3 mins. from finish, as you advised. But pasta took longer and the asparagus was so mushy and overcooked. Just a good lesson for sure, but loved the lemony taste and will make again for sure. Also might stick with Cashew cream sauces, as flour and fat/vegan butter, sometimes end up tasting a little too starchy for me. But you have given us so many cashew sauce recipes that that will be my go to and I'm glad I made it "per recipe" this one time. You're the best and thanks for reading.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks for sharing, Elizabeth! 😊 I'm so glad you enjoyed the flavors. Pasta packages always say the cook time on them, so if the cook time for the pasta was 10 minutes, I would set a timer for 7 minutes and add the asparagus then and cook for 3 minutes more. If the sauce tasted starchy that usually means the flour wasn't cooked long enough before adding the plant-based milk, so you could try cooking it a little longer next time, but a cashew cream sauce would be delicious here too!
KG says
Easy and delicious. An excellent recipe to tag team in the kitchen and have dinner on the table in a jiffy!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Love that, KG! 😊 Team cooking definitely makes dinner even more fun. Thank you for the review!
Betsy Little says
Easy to make and the combination of lemon and asparagus is a taste of spring!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you enjoyed it, Betsy! Thanks for the review! 😊
Carly says
What a great recipe! It all came together easily & is absolutely delicious! Pasta that I purchase is usually sold in 16oz boxes & I never know what to do with off leftover amounts, so I went with 16oz & did 1.5x on the sauce. Came out so well! Definitely going to be making this again for a quick come together dinner!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s a perfect way to scale it! So glad it turned out great, Carly 😊
nicky says
Im vegetarian so i grated some parmesan cheese on top at the very end. Will be making this again. Thank you for the recipe!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you enjoyed it, nicky! 😊
Robin says
My family loved the taste of this lovely dish! A fresh lemon for the zesting is a must and we added a bit more garlic than originally called for in the recipe with good results. We would like the sauce with more body/a little thicker though, any suggestions? Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you, Robin! 😊 I’m so happy your family loved it! For a richer sauce, try swapping the plant-based milk for a vegan heavy cream (such as cashew cream). You could also add an extra tablespoon or two of flour to help thicken it further. I hope that helps!
KristinMH says
my kids said it tasted like lemon cookies, but they both ate two bowls! another winner from Sam 😀
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha lemon cookies, I love that! So happy it was another winner 😊
Carol B says
My husband and I found this absolutely delicious. We will definitely be making this again soon.♥️♥️♥️
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So thrilled you loved it Carol!
Janet says
We found this absolutely tasteless. What a waste of expensive asparagus since it ended up in the trash.
Kat says
Sounds delicious
Sonya R Davidson says
This Will be delicious and I haven't tried yet. Ty so much for sharing recipes.
Sue says
It was so easy, quick and delicious. Will definitely be a repeater.
Jess @ IDTLC Support says
Fantastic!
Ashley says
How much would the sauce need to be increased by if I were to use a 1 pound box of pasta?
C says
I doubled the sauce for a pound of penne. It was perfect!